Whole Wheat Challah

Originally from Iris Kushner

• Ready In: 4 hrs 35 mins
• Serves: 12
• Yields: 2 loaves

Ingredients

• 1⁄4 cup  yeast
• 1⁄4 cup yeast energizer
• 3⁄4 cup warm water (baby-bath temperature)
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup  oil
• 2  eggs
• 3 1⁄2 cups whole wheat flour
• 1  teaspoon cinnamon

Directions

1. Warm the water until it is baby-bath temperature.
2. Add the yeast, yeast-energizer, and sugar. Make sure the yeast starts to bubble - this is how you'll know it's active.
3. In a separate bowl, mix the flour, salt, oil, 1 egg and cinnamon.
4. Add the water-sugar-yeast mixture to the flour. Mix, then knead for 5 minutes. Recite and have in mind: Lichvod Shabbat Kodesh as you are kneading.
5. Let rise in a warm place for 1.5 - 2 hours. Put a damp cloth over it.
6. When it has doubled in size, punch down and knead for 3 more minutes. Braid into 2 loaves. Let rise 30-40 minutes.
7. Nice Option: Right before baking, coat with egg yolk and sprinkle with poppy or sesame seeds.
8. Bake at 180C for 30-40 minutes.